Shrimp & Bacon Stuffed Portobello Mushrooms

4 large portobello mushroom caps, stems removed
15-20 small raw shrimp, chopped
10 saltine crackers, crumbled
1/2 cup dry breadcrumbs, divided
1 egg, beaten
1 small shallot, diced small
1 clove garlic, chopped
5 strips of cooked bacon, chopped
2 tbsp fresh chopped parsley
1 tbsp Worcestershire sauce
1-2 dashes of hot sauce
2 tbsp mayo
1 tbsp dijon mustard
Salt & Pepper
Olive oil

Preheat the oven to 350 degrees.

In a small pan, saute the shallot and garlic in about 1 tsp of olive oil or butter until soft (do not brown). Allow to cool slightly. In a mixing bowl, mix together the shrimp, crackers, 1/4 cup breadcrumbs, egg, bacon, parsley, Worcestershire sauce, hot sauce, mayo and mustard. Add salt & pepper to taste. Mix in the shallot and garlic and mix well. Set the mixture in the fridge for 30-45 minutes.
Fill the mushroom caps with equal amounts of the mixture. Sprinkle each with the remaining 1/4 cup of breadcrumbs and drizzle with olive oil. Bake at 350 for about 15-20 minutes, or until the mushrooms are soft and the shrimp is cooked.

*Surprise NJ Fresh fans!! I couldn't resist posting this recipe for you all, because it was just that good. The idea just came to me one day while I was thinking of new ways to make shrimp. The recipe is essentially crab cakes substituting shrimp for the crab, and kicking it up a notch! Feel free to experiment and add your own herbs and spices until you find a flavor you really like. But trust me, this recipe is delicious just as it is. I can almost hear my cousin Josh saying, "You had me at bacon." I hope you all are doing well...I confess, I missed you!! Enjoy friends :)

Attention NJ Fresh Fans!!

While I know I have pretty much given up on this particular blog, I have, however, started a new one!!
Check it out at: http://evanandaubrey.blogspot.com/

I will be posting once a week (much more managable than every day!) and the premise is slightly different than NJ Fresh. I hope you enjoy it, and become a "follower" too!!
And who knows, maybe one of these days, I will post some new recipes here too :)

Love you all!!
Always,
Aubrey Lynn <><

"Drey & Brey's" Ridiculous Pie

1 pkg. pre-made chocolate chip cookie dough
1 large pkg. Jell-O vanilla pudding
Approx. 2 cups fresh whipped cream
Chocolate Chips (for garnish)

Preheat the oven to 350 degrees.
Prepare the pudding as directed on the package. Prepare the fresh whipped cream. Set both aside in the fridge.
Press the cookie dough into a well greased pie plate to form the crust. Place another pie plate on top of the crust (too keep it from bubbling up) and place in the oven for 10-15 minutes, or until crust is just baked through. Carefully remove the top pie plate and allow the crust to cool completely.
Once cool, pour the pudding on top of the crust. Pour the whipped cream on top of the pudding. Sprinkle chocolate chips overtop for garnish. Slice and enjoy!

*The idea for this pie came from my best friend Audrey's craving for some cookie dough ice cream. She complained that there is never enough cookie dough in the ice cream, to which I totally agree. So then we thought, why couldn't we make a "cookie dough pie?" The original recipe had raw cookie dough chunks mixed in the pudding, but we found that to be a little too much. The reason it's ridiculous? Because there's just no good reason to make it, unless you a craving something ridiculously sweet, or you're pregnant :) It is a pretty darn good pie though.

"Since ancient times no one has heard, no ear has perceived, no eye has seen any God besides you, who acts on behalf of those who wait for him." - Isaiah 64:4

Just for Fun

Foods I do NOT Like...period.
Just for fun, I thought I'd share with you all a list of foods that I refuse to eat, no matter what. While I am an "adventurous" eater, and will probably try anything once, there are certain foods that I have written off for good.

In no particular order, they are:
1) Tomatoes (by themselves): the "mouth feel" is not pleasant to me. I don't care how much salt or sugar you sprinkle on top.

2) Olives: salty, briny, chewy...nasty.

3) Liver: I mean, who wants to eat an organ that's used for filtering?

4) Cilantro: tastes like soap, smells like mud.

5) Water Chestnuts: Just what are those things anyway?

6) Eggplant: Evan loves them, I do not.

7) Brussel Sprouts: they smell like stinky gym socks, why would I want to eat that?

8) Veal: the thought of eating a baby cow is just too sad to stomach.

9) Licorice: just the mere fact that they chose to make licorice-flavored things black is enough to keep me away.

10) Fennel: why would I want to eat a vegetable that tastes like licorice?

Okay NJ Fresh Fans...

I know I have been a TERRIBLE blogger lately, and haven't left you anything delicious to try out. You must understand, food blogging is no easy task! I have to come up with an original recipe, make the food, write the recipe, take the picture, load the picture, type out the blog, find a verse to go with it, attach the picture to the blog, and THEN post it! Kudos to anyone out there who can do this regularly.
Alas, my job and volunteer activities are making it hard to keep up with NJ Fresh. I will try to get some more recipes up here soon, but in the meantime, I hope the ones that are already here are inspiring you to keep cooking, and as always, keeping it NJ Fresh!

Thank you all for your continued support!!

See ya soon,
Aubrey @ NJ Fresh

In Pursuit of the Giant Cupcake

While discussing mother's day gifts with my mother-in-law Barbara, she told me about this place called "Crumbs Bakery" which will ship their cupcakes wherever you want for mother's day (or any other occasion for that matter). Apparently these cupcakes are spectacular and not to mention HUGE (4-inches in height and width to be exact). So, I looked up these marvelous cupcakes online, and boy did they look deeeeelicious. They have every kind of flavor you can imagine, from blueberry swirl to cookie dough. They also have three different sizes of cupcakes: "taste" which is about 2 inches big, "classic" which is like supermarket-sized, and "signature" which is the big guy coming in at 4-inches.
We looked up locations of this mystical bakery and noticed that there is a store in Westfield, which is about 15 minutes from where we live (Insert girly squeal here). So we decided to go check it out the very next day.
We managed to find the place, no problem. Finding a parking spot was a little tougher. We finally found a spot and walked on over to Crumbs Bake Shop. It was a quaint little bakery with the glorious cupcakes, cookies, brownies and other tempting treats displayed beautifully in the glass case. We stood there practically drooling trying to decide which ones we would get. I ended up getting 4 cupcakes, 2 for me, 2 for Evan: From top left, clockwise, they are: Chocolate Sprinkle, Cookie Dough, Reese's Peanut Butter Cup, and Cappucino.

To give you an idea of the size of these babies, I have placed one next to a regular can of beans:
I cannot wait to sink my teeth into these marvelous, mouth-watering confections. The only question is...which one will I try first?

To take a look at the other cupcakes they have to offer, click here.

Housemade Potato Chips

2 or 3 large russet potatoes
Oil for frying
Salt

Pour the oil into a large cast iron skillet or dutch oven. Heat to about 375 degrees. (Best way to tell? Flick a little bit of water into the oil, you should hear popping sounds).
While the oil is heating up, slice the potatoes using a mandoline slicer (or whatever is going to give you paper-thin slices). Set the slices aside.
Carefully drop the slices in batches into the heated oil one at a time. Using tongs or a spider strainer, move the chips around so they don't stick to each other or the pan. After about 3 minutes, give them a flip. Fry until they turn golden brown, flipping again if necessary. (Hint: if the chips stop "bubbling" from frying, they are most likely done. It means all the water has boiled out and they will be nice and crispy.)
Remove the chips from the hot oil and drain on a paper towel or cooling rack. Spinkle with salt while they are still hot.

*This is a great way to use up potatoes that are about to go bad. If you don't have a mandoline slicer, try cutting the "tops" off of the potatoes and using a vegetable peeler to get paper-thin slices. Or, if you think you have superior knife skills, you could do that too. If your slices are thick, they will just take longer to fry. These chips are much healthier than factory-made chips, and you'll feel better eating them because you made them! These will keep for about a week or so stored in a zip-top bag or air-tight container...if they last that long :)

Every plant that my heavenly Father has not planted will be pulled up by the roots. Matthew 15:13

Jersey Fresh Tip #9

An Unsung Hero of the Culinary World
Celery leaves!
Yep, you know those things at the end of the celery stalk that most people chop off and throw away? No more! Use those darn things!
Celery leaves have TONS of flavor - even more so than the actual stalks. I never throw them away. I always throw them in whenever I am using celery, whether for soup, tuna salad, or any other application. In fact, you can even use them in place of fresh parsley in a pinch, since they are from the same family.
Celery leaves have health benefits as well: They help balance your body's pH levels, they help in the prevention of cancer, they help to lower your cholesterol...the list goes on.
So, next time you are chopping up celery, don't throw those leaves away! Give 'em a good rinse under cold water, and add them in too!

Shrimp and Bacon Stuffed Mushrooms

15 fairly large mushrooms caps (white or porcini)
3/4 cup fresh breadcrumbs
6 shrimp, cooked and chopped fine
4 slices of bacon, cooked and chopped fine (save the bacon drippings!)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 cup parmesan cheese
About 1/4 cup olive or canola oil
Shredded mozzarella cheese for sprinkling on top

Preheat oven to 400 degrees.
Place the mushroom caps on a greased baking sheet with the top side down. In a small mixing bowl, mix together the breadcrumbs, shrimp, bacon, the bacon drippings, salt, pepper, herbs, and parmesan cheese. Add enough oil to just moisten everything. Spoon the mixture into each mushroom cap and sprinkle a little bit of mozzarella cheese on each one. Drizzle with a little more oil on top. Bake for about 15 minutes or until the cheese is melted, and the mushrooms are soft.

*I made up this recipe because Evan and I were sitting at home one night, and he said, "You should make stuffed mushrooms." Far be it from me to turn down my husband's request for such a thing. So I started thinking of things I might like to stuff mushrooms with. I added the shrimp for a bit of decadence, the bacon for some meatiness (and we all know everything's better with bacon!) and the herbs and cheese for a bit of flavor and zing. I used a combination of white and porcini mushrooms, and I honestly couldn't tell the difference. They were both just as good. Of course, if you're looking for the vegetarian option to this dish, just leave out the shrimp and the bacon - but really, where's the fun in that? ;-)

For this very reason, make every effort to add to your faith goodness; and to goodness, knowledge; and to knowledge, self-control; and to self-control, perseverance; and to perseverance, godliness; and to godliness, brotherly kindness; and to brotherly kindness, love. For if you possess these qualities in increasing measure, they will keep you from being ineffective and unproductive in your knowledge of our Lord Jesus Christ. 2 Peter 1:5-8

Bagels!!

This recipe was VERY difficult, and instead of typing it out, I'm just going to share it with you here. It took me a good 3 hours to finish these.
If you're bored, give them a try, they're great!

Jello Pudding Cream Puffs

1 pkg Jello vanilla or chocolate pudding - prepared as directed on the box
1 cup milk
1 stick butter
Pinch salt
1 cup flour
4 eggs
2 tbsp heavy cream
1 cup chocolate chips, or chocolate melting disks (that you get at the craft store)

Preheat the oven to 425 degrees.
Heat the milk, butter and salt over medium heat until hot, but do not let it come to a boil. Once the butter melts, add the flour and stir vigorously with a wooden spoon until the mixture starts to form a dough. Cook for an additional 2 minutes.
Transfer the dough to a mixing bowl, or stand mixer with paddle attachment. Allow to cool for 2-3 minutes. Beat in the eggs one at a time until they are well incorporated and the dough is thick.
To form the puffs, you can use either two spoons, a small ice cream scooper or a pastry bag. What you want is small mounds of the dough about 1-2 inches wide and 1 inch high. There should be about 18 puffs.
Bake for 20 minutes, or until golden brown. Poke a hole in the sides of the puffs to allow the steam to escape. Allow to cool for at least 30 minutes.
Once cool, cut the puffs in half horizontally and put a heaping teaspoon of the pudding inside. Put the tops back on.
Melt the chocolate with the heavy cream over a double boiler or in the microwave. Stir until smooth and completely melted. Drizzle the chocolate over the tops of the cream puffs.

*This recipe seems very involved and complicated, but it's really not. There are really just three elements to it: the pudding, the puffs, and the chocolate sauce. The hardest thing to make is the puffs, and they are not hard at all. This is a wonderful treat to make your sweetie for Valentine's Day (or any day for that matter!). And, the best part about the puffs is that you can put anything you want inside them - pudding, whipped cream, ice cream, even savory ingredients like cheese (skip the chocolate sauce in that case). It may take you one or two tries to perfect this recipe, but it is soooo worth it once you do!

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. 1 Corinthians 13:4-5

Apple Banana Muffins

3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla
4 overripe bananas, mashed
3 apples, peeled and diced small
Optional: 2 tbsp apple butter

Preheat the oven to 325 degrees.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl, mix together the sugar, oil, eggs and vanilla until well combined. Pour over dry ingredients and add in mashed bananas and apples. If you are using apple butter, add it now. Mix until everything is incorporated and there is no dry flour left.
Line 2 muffin tins with paper liners and fill the cups about 3/4 of the way up until there is no batter left. Bake for 20-25 minutes or until toothpick comes out clean and muffins are golden brown.

*These are probably the best muffins I have ever made. They are so incredibly moist and delicious. I like being able to see the little chunks of apple along with the tangy bite of the bananas. These are great for breakfast, or anytime of day really! For an added crunch, you can sprinkle some raw sugar over the top (I forgot to this time!). Store these muffins in an airtight container for up to a week - if they last that long!

Keep my commands and you will live; guard my teachings as the apple of your eye. Proverbs 7:2

Pasta Weesie - NJ Fresh Style!

In case you don't know, Pasta Weesie is one of my favorite dishes from Carrabba's. I put my own twist on it here for you!

15-20 small shrimp, peeled and tails removed
10 porcini mushrooms, stems removed and sliced
1/2 cup frozen peas
1 garlic clove, minced
1 cup prepared alfredo sauce
1/2 lb cooked linguine
3 tbsp butter
Zest and juice of 1/2 a lemon
Parmesan cheese
Salt and pepper

In a large saute pan, cook the mushrooms until soft. Remove from pan and set aside. In the same pan, partially cook the shrimp. Season with salt and pepper. Add the garlic, peas and cooked mushrooms to the pan. Saute for 2-3 minutes. Add the butter, zest and lemon juice. Cook until butter melts.
Add the alfredo sauce and the pasta. Stir to combine until noodles are completely coated in sauce. Season with more salt and pepper to taste. Sprinkle with parmesan cheese. Serve hot.

*Oh. My. Goodness. Talk about delicious. This pasta dish is so creamy and good, you will not want to stop eating it. It is even good if you leave the shrimp out. You could substitute chicken if you really wanted to. I just love pasta dishes that include everything you need in one dish: meat, starch and vegetables. If this dish wasn't so rich, I would make it every week!

My soul will be satisfied as with the richest of foods; with singing lips my mouth will praise you. Psalm 63:5

Jersey Fresh Tip #8

MIS EN PLACE

Huh? What's that? "Mis en place,' pronounced "meez ahn plahss" in French means "set in place." What does that have to do with cooking? EVERYTHING!
The best way to prepare yourself to cook is to get everything that you need ready to go before you even turn on the stove or oven. That means, chop ALL your veggies, gather ALL your herbs/spices, set out ALL the pot/pans you will need, measure out ALL your ingredients...you get the idea. Often recipes will include a "prep time," which is the amount of time you spend prepping the food. Once you have your "mis en place" you are ready to start cooking. You will find that it's much easier to cook when everything is laid out already, rather than trying to scramble for an ingredient with pots bubbling over, and things burning in the oven.

Which brings me to my next point, which I have said before - READ YOUR RECIPE ALL THE WAY THROUGH! As a matter of fact, read it twice! This will ensure that you know exactly what you need for your "mis en place" and you will know all the steps in the recipe. Believe me, skipping over steps in recipes can be disastrous!

So, to recap:
1.) Read your recipe all the way through (twice, if not more)
2.) Mis en Place, everything you need for the recipe.
3.) Start cooking!

Pasta e Fagioli (Bean Soup)

(Makes a LOT!)
2 large carrots, diced
1 celery stalks, diced
1 shallot, diced
2 garlic cloves, minced
8 bacon strips, diced
16 cups chicken or vegetable broth
2 cans red beans, drained and rinsed
1 tbsp butter
1 tbsp olive oil
1/2 lb ditalini pasta, or other small pasta
1 tsp dried basil
1 tsp dried thyme
1 tsp dried parsley
Salt & pepper

In a large stockpot, cook the bacon bits until crispy. Remove from pot and drain on a paper towel. Leave about 1 tbsp of the bacon fat in the pot. Melt the butter and olive oil together with the bacon fat in the pot. Add the carrots, celery, shallot, herbs and garlic. Season with salt. Cook until vegetables are just turning soft, about 5-7 minutes.
Carefully add the chicken stock, add a little more salt, and bring to a boil. Add the pasta and cook for about 7-10 minutes, or until pasta is soft. Add the beans and bacon and cook for an additional 3-5 minutes, just to heat the beans through.
Top with parmesan cheese and serve hot.

*This is a great soup to have on a really cold day. It's almost like a meal in a bowl (I can hear my cousin Josh screaming, "Soup is not a meal!") Well, this soup comes pretty close. The beans make it nice and hearty, and the bacon, well, we all know that everything is better with bacon! Try this soup, and make sure you are cuddled up with your favorite blanket when you eat it!

Also, if two lie down together, they will keep warm. But how can one keep warm alone? Ecclesiastes 4:11

Baked Ziti

1 box ziti pasta, cooked
32 oz. jar marinara sauce
1 lb. ground beef, cooked and drained
1 12-oz pkg chopped frozen spinach, thawed and drained
15 oz. ricotta cheese
8 oz. shredded mozzarella cheese
1/4 cup parmesan cheese
2 tbsp fresh parsley, minced
1 egg, beaten
1 clove garlic, minced
Salt and pepper

Heat the oven to 375 degrees.
In a large bowl, mix together the cooked beef with the marinara, ricotta, spinachmozzarella, parm, egg, garlic, parsley, salt and pepper. Stir to combine. Carefully mix in the cooked ziti noodles. Pour into a greased 13x9-in. baking dish. Sprinkle more cheese over the top. Bake covered for 45-60 minutes until cheese is bubbly and golden brown on top.

*One word: YUM. This is a great dish to make when you need to do some spring cleaning in your kitchen. You can pretty much put anything you want in the ziti, as long as you have the sauce, pasta and cheeses. If you don't like your ziti with ground beef, leave it out or substitute it with something else: ground turkey, sausage, whatever you like. This is a great dish that is heartwarming, as well as belly-filling!

He who finds a wife finds what is good and receives favor from the LORD. Proverbs 18:22

Jalapeno Poppers

6 Jalapeno peppers
2 oz. soft goat cheese
4 oz. softened cream cheese
Salt & pepper
2 eggs, beaten
2 cups dry breadcrumbs
Oil for frying

Heat the oven to 375 degrees. Place the whole jalapenos on a sheet pan and bake 15 minutes. Flip peppers over and bake another 15 minutes. Remove from oven and place in an airtight container to steam.
Meanwhile, in a bowl, mix together the goat cheese and cream cheese, salt and pepper. When peppers have cooled, rinse off the skins, cut off the tops, scoop out the seeds and ribs, and fill with equal parts of the cheese mixture. Dip in the egg, then breadcrumbs, egg again, then breadcrumbs again, shaking off the excess in-between.
Heat the oil in a deep-fryer or large cast iron skillet. Carefully drop in the stuffed peppers and fry until golden brown and crispy. Remove and drain on a paper towel.
Serve hot or at room temperature.

*I have just recently been really getting into spicy food. This fun appetizer is perfect for all you spice-lovers out there! It also makes a great Superbowl Party appetizer!! The cool creamy oat cheese and cream cheese is a perfect contrast to the spicy sweet jalapeno pepper. I have seen other poppers stuffed with just cheese, but I like the cream cheese mixture myself. Roasting the peppers beforehand gives the peppers a nice rich deep flavor. Make lots of these because they will disappear fast!

God is spirit, and his worshipers must worship in spirit and in truth. John 4:24

Steak au Poivre

4 small thick-cut steaks
Salt
2 tbsp coarsely ground pepper (maybe more)
Butter

For the gravy:
1 tbsp butter
1 tbsp flour
1 cup beef broth
2 tbsp red wine

Season the steaks with salt. Pour the pepper onto a small plate and press the steaks into the pepper so it sticks. Shake off the excess.
Melt a pad of butter in a large pan until it starts to bubble. Sear the steaks for 3-4 minutes per side. If you like the steak more well done, transfer the steak to a 450 degree oven for 15-20 minutes, or until desired doneness. Place the finished steaks on a plate and cover tightly with foil. Allow to rest for 10 minutes.
Meanwhile, melt the 1 tbsp butter in the same pan that you cooked the steak in. Sprinkle in the flour and whisk for 1 minute to get all the lumps out. Whisk in the beef broth and red wine until it begins to thicken. Remove from heat and set aside.
Pour the gravy over the steaks, and serve.

*I love recipes that sound fancy and complicated, but are sooo easy to make! Steak au poivre, means steak with pepper in French. This is a popular dish in France, usually served with "steak frites," or steak fries. The gravy is my New Jersey twist on the French classic. And yes, store bought beef broth is just fine for this dish. In fact, I used beef bouillon, which worked perfectly! The red wine gives it just the right amount of "umami" which in Japanese means like savory. You will love this dish, and hopefully be transported to beautiful Paris!

No temptation has seized you except what is common to man. And God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can stand up under it. 1 Corinthians 10:13

Pesto Marinated Stuffed Pork Chops

Pesto Sauce - thinned out with more olive oil
3-4 thick cut boneless pork chops
6 slices of bread, cubed and dried
2 tbsp butter, divided
1 celery stalk, diced
2 small shallots, diced
5 mushrooms, sliced
1 cup chicken broth
Salt and pepper

Place the pork chops in a large zip-top bag and pour in the thinned out pesto sauce. Mush around so the pork chops are coated. Marinate in the fridge for 4 hours, or overnight. Leave the bread cubes on a sheet pan and allow to dry out overnight.
Preheat the oven to 350 degrees.
In a pan with 1 tbsp butter, saute the celery, shallot and mushrooms until they have become very soft. Season with salt and pepper. Pour the bread cubes in a large bowl and pour the vegetables over the cubes. Pour in the chicken broth and stir to combine and so the bread cubes are moist.
Cut a slit in the side of each pork chop to make a pocket inside. Stuff each pork chop with the stuffing mixture. In another pan, melt the other tbsp of butter and cook the pork chops on both sides until golden brown. Transfer the chops to a glass baking dish and bake in the oven for 15-20 minutes, or until pork chops are cooked through.

*This idea is my twist of something I saw on the Food Network on the show "Good Eats." As you may already know, I am a stuffing freak and I love to use it on days besides Thanksgiving. You could really use any kind of stuffing you like, even the kind from the box. But if you can make your own, why wouldn't you? You could even throw some cooked sausage in there to give it some extra "porkiness." You really don't even have to marinate it with the pesto, but the marinade adds a nice depth of flavor to an otherwise bland pork chop.

We are therefore Christ's ambassadors, as though God were making his appeal through us. We implore you on Christ's behalf: Be reconciled to God. 2 Corinthians 5:20

Homemade Chicken Stock

1 whole chicken or turkey carcass - meat removed
3 carrots, chopped into large pieces
3 celery stalks, chopped into large pieces
3 garlic cloves, crushed, but not chopped
1 large onion, quartered - skins on
2 tbsp salt
1 tsp whole peppercorns
1 tsp whole coriander seeds
Enough water to cover everything

In a large stock pot, place the chicken carcass along with the vegetables and spices. Pour enough water in the pot to just cover everything. Cover and bring to a boil. Reduce heat and simmer 4-6 hours until stock is golden.
Allow to cool, then remove carcass and strain out the liquid. Store in air tight containers in the fridge or freezer.

*I love making homemade stock. In fact I will make a whole chicken just for the two of us, just so I can make stock afterwards. This stock is great for soup, gravy and any number of dishes that call for stock or broth. Here's the secret - leaving the skins on the onion is what gives the stock its golden color. And don't worry if your stock becomes a little "Jell-O" like after cooling down - that's just the natural gelatin in the bones of the chicken. It will thin out again after you heat it up. Stock is a great thing to have on hand, so go ahead and try this out for yourself!

In my anguish I cried to the LORD, and he answered by setting me free. The LORD is with me; I will not be afraid. What can man do to me? Psalm 118:5-6